Sous Vide Marinated Flank Steak Recipes

SOUS VIDE STEAK

Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.

Provided by barbara

Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes

Time 2h10m

Yield 4

Number Of Ingredients 2

Sous Vide Steak image

Steps:

Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
Remove bag from water bath and take out steaks. Pat very dry with paper towels.
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.

Nutrition Facts : Calories 443.5 calories, Cholesterol 147.8 mg, Fat 28.2 g, Protein 44.4 g, SaturatedFat 11.1 g, Sodium 129.5 mg

Ingredients

4 (10 ounce) strip steaks
salt and freshly ground black pepper to taste

SOUS VIDE MARINATED FLANK STEAK

This marinated flank steak turns out incredibly tender if cooked sous vide. I like to grill it afterwards for a couple of minutes for extra flavor.

Provided by Bren

Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes

Time 8h15m

Yield 2

Number Of Ingredients 6

Sous Vide Marinated Flank Steak image

Steps:

Cut off any surface fat from the steak.
Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish. Add steak and marinate in the refrigerator for 5 hours, turning occasionally.
Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 140 degrees F (60 degrees C). Set timer for 3 hours.
Remove the steak from the marinade and shake off excess liquid. Place into a bag and vacuum seal or use the water emersion method to remove all air.
When timer is up, remove steak from the pot and pat dry with a paper towel.
Preheat an outdoor grill for high heat and lightly oil the grate. Place steak on the hot grill and grill on one side for 2 to 3 minutes. Cut in half and serve.

Nutrition Facts : Calories 295 calories, Carbohydrate 19.7 g, Cholesterol 25 mg, Fat 18.1 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 3.7 g, Sodium 558.5 mg, Sugar 17.5 g

Ingredients

2 tablespoons low-sodium soy sauce (such as Bragg®)
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely chopped
1 (8 ounce) flank steak (about 1-inch thick)

SOUS VIDE FLANK STEAK

Sous vide is a cooking method that uses circulating, temperature-controlled water around food enclosed in a leak-proof plastic bag. Over time, the food reaches the same temperature as the water, but since it doesn't come in contact with direct heat, it doesn't dry out, and it's much harder to overcook. This recipe gives instructions for cooking a flank steak with a sous vide circulator, with a quick sear after the water bath. Because the temperature is controlled, you can complete other tasks in the 90 minute cook time.

Provided by Bibi

Time 1h51m

Yield 4

Number Of Ingredients 8

Sous Vide Flank Steak image

Steps:

Fill the water bath container, position circulator, and preheat to 130 degrees F (54 degrees C) according to manufacturer recommendations.
Combine onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce in a blender or small food processor; pulse ingredients until smooth.
Pat flank steak pieces dry with paper towels and season with salt and pepper. Spread onion mixture on both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, squeeze out all the air, and seal the bags.
When the bath has reached 130 degrees, place bags in the water bath. Secure bags to the side of the bath, so they will not overlap each other or come in contact with the circulator. Alternatively, use a rack in the bottom of the bath to hold the sealed bags. Bags should be in the circulating 130 degree F (54 degrees C) bath for 1 hour and 30 minutes.
About 5 minutes prior to the end of the cook time, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
When the cook time is complete, remove flank steak from the bags and place on a broiler pan.
Broil in the preheated oven until they reach the desired browning, about 3 minutes per side. Remove from oven and tent with aluminum foil for 5 to 10 minutes. The broiler and the foil tent will allow the internal temperature to rise to 145 degrees F (63 degrees C), or medium doneness, when tested with an instant read thermometer.
Slice steak across the grain of the meat into thin slices for serving. Season with additional Worcestershire sauce, if desired.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.8 g, Cholesterol 25.2 mg, Fat 8.1 g, Fiber 0.5 g, Protein 14.2 g, SaturatedFat 2.4 g, Sodium 70.6 mg, Sugar 1.9 g

Ingredients

½ cup chopped onion
2 tablespoons minced fresh rosemary
2 tablespoons minced garlic
1 tablespoon extra-virgin olive oil
1 tablespoon good quality balsamic vinegar
1 tablespoon Worcestershire sauce, or to taste
1 (1 pound) flank steak, cut in half
salt and freshly ground black pepper, to taste

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Web Dec 28, 2017 Sous Vide equipment Ingredients 1 1/4 pounds flank steak about 1/2-1 inch thick salt and pepper Marinade and Glaze 1/4 cup olive …
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HEAT THE WATER IN SOUS VIDE MACHINE: For this recipe, I used a Sous Vide Supreme machine. Fill the sous vide machine/vessel about 3/4 full with water. Set the temperature to 132F for medium rare (or according to your machine guidelines). The water will take about 15 minutes to reach the correct temperature (or less if you start with warm water).
MAKE MARINADE/GLAZE: Put all marinade/glaze ingredients in a small saucepan. Stir to combine. Pour half the marinade into a seal-able ziploc bag. Leave the other half in the saucepan to make the glaze.
MARINATE FLANK STEAK: Sprinkle the flank steak with salt and pepper. Poke it all over with a small sharp knife to let the marinade seep in. Place in bag with marinade. Seal bag and massage bag to spread marinade all over meat. Let meat marinate for 4 -6 hours (or up to 24 hours) if you have time.
VACUUM SEAL MEAT: Cut flank steak in half if too large for one vacuum seal bag. (Alternatively, use one large ziploc bag and use water displacement method to submerge in sous vide). Fold over a flap on 1 (or 2) vacuum seal bags. Remove flank steak from marinade and pat lightly with paper towel to remove excess moisture. Place in vacuum seal bag. Unfold flap and seal bag(s) with vacuum sealer.

Sous Vide Marinated Flank Steak Recipes

SOUS VIDE STEAK

Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.

SOUS VIDE MARINATED FLANK STEAK

This marinated flank steak turns out incredibly tender if cooked sous vide. I like to grill it afterwards for a couple of minutes for extra flavor.

SOUS VIDE FLANK STEAK

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